Items to Be Included in a Food Safety Handbook for Artisan Cheese Makers
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Utah State University DigitalCommons@USU All Graduate Plan B and other Reports Graduate Studies 5-2013 Items to be Included in a Food Safety Handbook for Artisan Cheese Makers David A. Irish Utah State University Follow this and additional works at: https://digitalcommons.usu.edu/gradreports Part of the Food Science Commons Recommended Citation Irish, David A., "Items to be Included in a Food Safety Handbook for Artisan Cheese Makers" (2013). All Graduate Plan B and other Reports. 244. https://digitalcommons.usu.edu/gradreports/244 This Report is brought to you for free and open access by the Graduate Studies at DigitalCommons@USU. It has been accepted for inclusion in All Graduate Plan B and other Reports by an authorized administrator of DigitalCommons@USU. For more information, please contact [email protected]. i Items to be Included in a Food Safety Handbook for Artisan Cheese Makers by David A. Irish A plan B thesis submitted in partial fulfillment of the requirements for the degree of MASTER OF FOOD SAFETY AND QUALITY Approved: Donald. J. McMahon Brian Nummer Major Professor Committee Member Silvana Martini Committee Member UTAH STATE UNIVERSITY Logan, Utah 2013 ii Copyright © David A. Irish 2013 All Rights Reserved iii ABSTRACT Items to be Included in a Handbook of Food Safety for Artisan Cheese Makers by David A. Irish, Master of Food Safety and Quality Utah State University, 2013 Major Professor: Dr. Donald J. McMahon Department: Nutrition, Dietetics and Food Sciences Current written resources for artisan cheese makers include topics concerning cheese history, cheese recipes, budget planning, culture selection, processing parameters, and only limited discussion of food safety associated with cheese manufacturing. Most often food safety discussions center on HACCP, which typically are not included in artisan cheese operation planning. Recent changes in the regulatory landscape, including the Food Safety Modernization Act, make this information timely and needed. This research is designed to identify and collect a majority of topical ideas that should be included in a Food Safety Handbook for Artisan Cheese Makers. Where possible, expansion of the ideas has been included. It is felt that this information, once collected could be put in a handbook for artisan cheese makers that would provide a day-to-day reference manual for making safe, high quality Artisan cheese. iv To Carole Irish v ACKNOWLEDGMENTS It would be impossible for me to name everyone who has contributed to the writing of this handbook. Having said that, I will mention a few select people that have been most valuable. To my wife, Carole, for believing in me even though she knows my limitations. To my daughter, Jana Irish, who worked as my editor and kept me focused on the customer. To Don McMahon, Professor, and Director of the Western Dairy Center, Utah State University, Logan Utah for his tireless commitment to the continuing understanding of milk and other dairy products and the teaching of students. To Carl Brothersen, Associate Director, Western Dairy Center, Utah State University, Logan, Utah for his continued encouragement toward effective scientific research and interdisciplinary cooperation. To Karli Oberg Broderius who helped me to believe that all things are possible and worked as my sounding board for ideas and discussions. To Jeff Broadbent, Professor, Utah State University, Logan, Utah for his engaging thoughts and passionate, personal relationship to cheeses of the world. To the Innovation Center for U. S. Dairy, Dairy Research, Inc. and Dairy Management, Inc. for their continued support, research and innovation in the dairy industry. To passionate cheese makers who have allowed me to assist them, learn from them and use their knowledge to advance the understanding of others and to continue the rich traditions of Artisan cheese making. David A. Irish vi CONTENTS Page ABSTRACT………................................................................................................................ iii ACKNOWLEDGEMENTS ....................................................................................................v CONTENT….......................................................................................................................... vi LIST OF TABLES ............................................................................................................... viii LIST OF FIGURES ............................................................................................................... ix INTRODUCTION ...................................................................................................................1 Food Safety Matters.....................................................................................................1 How Safe is the Food Supply? ....................................................................................6 CHEESE … ..............................................................................................................................9 Basic Process of Making Cheese.................................................................................9 Code of Federal Regulations.....................................................................................13 HISTORY OF CHEESE .......................................................................................................16 Accidentally Discovered ............................................................................................16 Evolved Based on Location .......................................................................................17 Modern Cheese...........................................................................................................18 Back to Artisan Cheese..............................................................................................18 REGULATORY REQUIREMENTS...................................................................................20 History of Food Regulation in the United States.....................................................20 Early to Mid 1800s.....................................................................................................20 Mid to Late 1800s.......................................................................................................20 Early 1900s .................................................................................................................21 Late 1900s ...................................................................................................................22 Present and Future ....................................................................................................23 GOOD MANUFACTURING PRACTICES .......................................................................25 vii Introduction................................................................................................................25 Current Good Manufacturing Practices..................................................................26 Sanitary Operations...................................................................................................30 Raw Material Quality................................................................................................38 Sanitary Design ..........................................................................................................40 Hygienic Zones ...........................................................................................................45 FOOD DEFENSE ..................................................................................................................47 SANITATION ........................................................................................................................50 Master Sanitation Cleaning Schedules ....................................................................50 Color Coding System .................................................................................................51 Sanitation Standard Operating Procedure..............................................................51 Proper Cleaning of Dairy Equipment......................................................................52 Cleaning Procedures..................................................................................................56 Controlling Cleaning Variables................................................................................58 CONTROLLING CROSS CONTAMINATION................................................................61 Contamination Types ................................................................................................61 Controlling Bacterial Contamination ......................................................................62 Controlling Microorganisms.....................................................................................63 Bacteria of Concern ...................................................................................................64 BIBLIOGRAPHY..................................................................................................................67 APPENDICES........................................................................................................................68 Appendix A. Technical Terms in Cheese Making and Quality ............................69 Appendix B. Food and Drug Administration HACCP Guidelines ..............................................................................................................….91 Appendix